Mexican Rice

This was a happy accident, but I think it turned out rather well. Same basic layout as the burritos. Here is what I used:

1 c black beans (Mine were dry, so it took a little longer, but you can use canned)
1 c brown rice (you can use white if you prefer)
2 chopped mushrooms
1/2 zucchini, chopped
1/2 red pepper, chopped
1/4 jar medium salsa
tbsp hot pepper relish (or any finely diced pepper relish)

Start out by cooking the beans and rice separately, however the directions say. Pan-fry the mushrooms, zucchini, and red pepper on medium heat until they start to brown. Turn down the heat to low and add the salsa and pepper relish. Simmer for approx 10 minutes. Drain the beans and combine all three. I added cumin, salt, and pepper at the end, but I'm sure you can spice it however you want.

Approx prep time: 10 minutes
Approx cook time: (depending on rice and beans, start these LONG before the veggies) 1-2 hours

Rhubarb Pie

Happy 4th of July Weekend!

For this year's potluck, I decided to go the dessert route. I picked up a bunch of rhubarb stalks at the farmer's market and a basket of blackberries and it was pie time!

Although I think this recipe could have been pulled off a little better than I planned, it still went rather well (according to those in attendance). For those of you unfamiliar with rhubarb, it is a very VERY tart vegetable. The pie, if pulled off properly, should be sweet and tangy. I suggest buying a pie crust to save yourself some time on this one. If you want to make your own homemade pie crust, go to town. This recipe is going to use a premade crust:

-3 c chopped rhubarb
-1.5 c sugar
-1/2 c flour
-pie crust for approx 9" pan
-1 c blackberries (optional, as are other berries)

Place crust in bottom of pie dish. Mix rhubarb with flour and sugar in a separate bowl. If using berries, gently fold in at the end. Add mixture to pie and top with the rest of the crust, cutting slits in the top. Coat with butter or powdered sugar, if you wish.

Bake at 425 degrees for about an hour. Place aluminum foil around the crust to prevent burning. When filling begins to bubble, it is done.

Servings: about 8
Prep time: 15 minutes
Cook time: 1 hour (plus cooling time)

101 Picnic Dishes to Make in 20 Minutes - The New York Times

I thought this was worth sharing...

101 Picnic Dishes to Make in 20 Minutes